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Make-Ahead Turkey

Make-ahead turkey is roasted at 325°F, carved, and refrigerated in shallow dishes with pan juices and broth. Reheat it covered until the turkey reaches 165°F throughout for tender, moist slices ready to serve.
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Prep Time 20 minutes
Cook Time 4 hours
Resting 30 minutes
Total Time 4 hours 50 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 12 lb whole turkey 12- to 14-pound, thawed, neck and giblets removed
  • 0.5 cup unsalted butter softened
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 yellow onion large, quartered
  • 1 lemon halved
  • 4 sprigs fresh thyme
  • 2 cups low-sodium chicken broth

Equipment

  • 1 16-inch roasting pan
  • 2 9x13-inch baking dish

Method
 

  1. Heat the oven to 325°F.
  2. Set a rack in a 16-inch roasting pan.
  3. Pat the turkey dry.
  4. Rub the butter over the skin and under the breast skin.
  5. Season the turkey with the salt and pepper.
  6. Put the onion, lemon, and thyme in the cavity.
  7. Pour 1 cup of the broth into the roasting pan.
  8. Roast the turkey for 3 to 3 3/4 hours, until a thermometer in the thickest part of the breast and innermost thigh, away from bone, reads 165°F.
  9. Transfer the turkey to a cutting board.
  10. Let it rest for 30 minutes before carving.
  11. Divide the carved meat between two shallow 9x13-inch baking dishes in layers no deeper than 2 inches.
  12. Pour the pan juices and remaining 1 cup broth over the meat.
  13. Cover the dishes.
  14. Refrigerate within 2 hours of the turkey coming out of the oven.
  15. Heat the oven to 325°F.
  16. Reheat the covered dishes for 30 to 45 minutes, swapping their rack positions halfway through, until the turkey reaches 165°F throughout.

Notes

For moist slices, reheat the turkey covered with the pan juices and broth, checking that it reaches 165°F throughout. Refrigerate leftovers for 3 to 4 days; freezer: yes. For a dairy-free option, replace the butter with olive oil.